Gelateria Ghibli

Gelateria Ghibli in Marina di Campo carries on a family tradition that began in 1938 in Tricarico, a small hill town near Matera in Basilicata, with grandmother Angela. The recipes were handed down from generation to generation to Giampaolo, who moved to Elba with his wife Mariagrazia. Since they were young, the two have been making top-quality artisan gelato.

Alongside gelato made to the old family recipes, Ghibli makes cakes and semifreddi, Sicilian granita, frappé and its own specialities called "coccole".

The flavours follow the availability of fresh, seasonal ingredients: over the year there are more than a hundred. The one that is always there and most in demand is the cremino, loved by adults and children alike.

The gelateria is certified to make and sell gelato and treats for people with gluten intolerance: the kitchen uses only certified ingredients listed in the handbook of the Italian Coeliac Association (AIC).

Two awards at the Gelato Festival

Giampaolo Doti, originally from Basilicata, moved to Elba in 1999 and has loved gelato since the age of six, when he made his first tub with his father. At the Gelato Festival, the leading event for artisan gelato, he won the popular jury prize in Florence and the technical jury prize in Lecce.

What they make

• Gelato
• Cakes and semifreddi
• Coccole
• Granita